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Thursday, June 02, 2011

Inside Pastry

Bonjour religieuse, watercolor, 9" x 11" Who isn't captivated by the sheer beauty of French pastry?

But it's what's inside that really counts.

Are you persuaded by just a pretty face?

Any patissiere worth his pates aux choux is very much obsessed by what's inside. Top Parisien patissiere, Carl Marletti shows a luscious cross-section of a religieuse and shares the ingredients in quite an innovative way. Do visit.

In my mad pursuit to paint French pastry I nearly fell in a faint over this FAB book, Encyclopedia of pastry dough - 100 kinds of pastry dough and petit gateau (旭屋出版MOOK) Essential reading for professionals and pastry artists.

If only I knew a bit more Japanese besides 'Arigato...

Wouldn't it be lovely to know the French names of all these yummy ingredients. Any volunteer translators out there?

Second best to knowing what's inside...

Would be a proper knife to cleanly cut through the pastries to achieve a perfect cutaway cross section. A PBer mentioned Kyocera ceramic knives as the best and I'm getting one today. It's Japanese of course. Yellow Bird tells me if I had a proper knife I wouldn't make such an awful mess...c'est la vie

A bit more rewarding than cutting open the Golden Goose to find out why she lays her golden eggs.We have a genuine French Pastry shop in a nearby town.Perhaps before the afternoon is over, I may have to pay a visit.YUM!

I love this post! To see the cross-sections as illustrated here is great. And *respect* to the Japanese for employing precise methods of dissecting all of the pastries!

I wanted to stop by to tell you I really appreciate the direction your works are taking with labels of things and handwriting on them. Adding words in this way is just SO attractive! I love it! Please keep it up. (Looks like they are selling fast, too -- great!)

When I saw 'le religieuse chocolat' I thought "Oh, I know just what you mean - chocolate IS like a religion!". Then I realised what a dummkopf I was when I discovered it is an actual thing/pastry. Have you seen this thread on Word Reference ...

http://forum.wordreference.com/showthread.php?t=396526

I love it that all these linguistic people got engaged in a debate about a pastry - it made me laugh :)

hi guys. i need help, m traveling to paris in a few days and i LOVE pastry. i am hoping there is a place where one can learn about french pastry or do a day's pastry lesson. i would love to do something over a long period of time but my stay is for a few days. please point me in the right direction.